Spicy Cheese-stuffed Shells

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Title: SPICY CHEESE-STUFFED SHELLS
Categories: Pasta, Cheese/eggs, Italian, Low-cal
Yield: 4 servings

8 Jumbo shells (about 5
-ounces)
1 Beaten egg
1 c Low-fat cottage cheese,
-drained
1/2 c Grated parmesan cheese
1/2 c Shredded part-skim
-mozzarella chees (2 ounces)
2 tb Snipped parsley
1/2 ts Dried oregano, crushed
1 ds Ground red pepper
10 oz Can tomatoes with green
-chillies
2 ts Cornstarch

Cook shells for about 18 minutes. Rinse in cool
water; drain well. Combine egg, cottage cheese,
parmesan cheese, mozzarella, parsley,oregano, and red
pepper. Spoon about 1/4 cup into each shell; place
shells in a 10 x 6 x 2 inch baking dish.

In a small saucepan combine undrained tomatoes with
chilies with cornstarch. Cook and stir over medium
heat till slightly thickened and bubbly. Cook 2
minutes more. Pour sauce over shells in the baking
dish. Bake, covered, in a 375 oven about 25 minutes or
till heated through. Makes 4 servings.

320 cal/servings (26% from fat), 23 g pro, 35 g
carbo., 9 g fat 2 1/2 meat, 2 bread, 1/2 vegetable,
1/2 fat Source: LowCal Recipes, Better Homes and
Gardens, 1992

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